How to do it:

Place blender on low setting and leave lid off. While these ingredients are blending, slowly pour in a continuous thin stream of olive oil until the mixture assumes the consistency of mayonnaise (it should be thick). This will be a lot of olive oil.

If hand mixing, use whisk until the mixture assumes the consistency of mayonnaise.

Once the mixture becomes thick, stop pouring in olive oil and leave it to blend for another minute (this time with lid on) or hand whisk.

Ready to eat immediately or can be refrigerated for at least one week. Great for our egg salad sandwich recipe!